Today’s recipe was inspired by my addiction for airport scones, yep thats right , airport scones. When I travel for either business or pleasure, I never seem to have enough time to eat something before heading to the airport outbound . So usually, when I get to my destination airport, I am pretty hungry and at that point airport food seem appetizing. I happen to only go for scones at airport coffee shops each time, and enjoy the scone on my way to my hotel or destination home. I prefer blueberry scones without the icing or glaze, don’t like the extra sweetness or sugar. Scones in general, are not too sweet, it is the extra icing or drizzle that gives the added sugar. Scones are a little hard on the outside and soft on the inside and pairs really great with a cup of tea in my opinion:-) .

The craze about green tea powder is hard to miss. Although I am a green tea (tea bag) drinker and borderline green tea fanatic, I hadn’t tried the green tea powder until fairly recently. I occasionally pour a sachet of Japanese green tea powder in my bottled water and I tell you, I get an extra boost of energy for most of the day. Green tea blueberry scones sounds like a step-up or two, from the usual airport scones, wouldn’t you agree?

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Ingredients
• 2 cups all purpose flour
• 1 Tbsp baking powder
• 1/2 cup sugar
• 1/2 tsp salt
• 1 Tbsp green tea powder
• 6 Tbsp cold butter
• 1/2 cup ‘half and half ‘ or heavy cream
• 1 large egg
• 1/2 cup of fresh blueberries
• Green sugar crystals and 1 fresh strawberry for garnish.

Preparation
1. Preheat oven to 375 degrees F.
2. Combine and mix flour, baking powder, sugar and salt.
3. Add butter to the flour mixture and crumble if using hands, till the flour gets to breadcrumb consistency.
4. Whisk egg briefly and add ‘half and half’. Dissolve green tea powder in 1 Tbsp water and add to the egg mixture.
5. Add egg mixture to flour in step 3 and knead. If dough is too sticky, add a little dry flour just enough to be able to knead the dough. The dough should not be to firm.
6. Add blueberries and fold into the dough. Be careful not to smash all the blueberries in the process. It is ok if a few blueberries burst.
7. Place dough on a flat surface sprinkled with flour. Press down on the dough until it is about 1 inch thick all around. Cut out triangle shapes and polish surface of the cut-out dough with ‘half and half’, then sprinkle a little sugar on the surface.
8. Bake for 25 to 30 minutes or until golden brown.

Garnish scones with green sugar crystals and the fresh strawberry. Serve with hot tea.

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       Bon apetite!